Wood sorrel (Oxalis) is that tiny little clover-like plant you see growing on the sides of trails, with almost invisible yellow flowers and infinitesimal Hindenberg-shaped seed pods. To convince yourself of the worthiness of this divine little snack, snip off a few leaves (and even better, a seed-pod) and pop them into your mouth. Taste that tingling, tangy citrus flavor? It’s lemony and delicious and sharp, and that mouth-watering tanginess is the result of this plant’s high concentration of oxalic acid.
Use the leaves and seed pods frequently as little highlights in your salads, or quick nibbles on your herb walks, but don’t indulge in a whole plate—oxalic acid in great quantities can turn into calcium oxalate in the body, possibly forming kidney stones. (By the way, spinach is also high in oxalic acid.)
To Your Whole Life,